SHELF LIFE STUDY OF THABDI EMPLOYING DIFFERENT PACKAGES
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Date
2012
Authors
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Journal ISSN
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Publisher
Anand Agricultural University, Anand
Abstract
Description
The present study was planned with an objective to assess the shelf life of Thabdi using selected packaging materials at room temperature (30±2ºC) and refrigeration temperature (7±2ºC) and to study the compositional, physico-chemical, microbial, sensory and textural changes taking place in packed Thabdi at regular interval of storage.
Thabdi was prepared according to the
Keywords
Dairy Technology, Study